A vibrant spring bean salad featuring harissa roasted carrots tossed with white beans, pepitas, and a handful of herbs.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 2servings
Author Erin Alderson
Ingredients
Carrots
½poundsmall carrotswith part of greens still intact
2teaspoonsharissa powder blendsee note
2teaspoonsolive oil
Beans
1tablespoonsolive oil
1clovegarlicminced
1cupcooked Great Northern Beansdrained and rinsed if using canned
½cupchopped fresh cilantro and flat-leaf parsley
1tablespoonslemon juice
3tablespoonstoasted pepitas
Instructions
Preheat oven the oven to 400˚F. Rinse carrots well and trim greens so that about ½” of the stems are left. Quarter the carrots lengthwise, through the green stem. Place on a sheet tray along with the harissa powder and olive oil. Roast until browning and tender; 25 minutes or so.
When the carrots are almost done, a small pan over medium-low heat and add olive oil. Add garlic and cook until golden; 2 minutes. Remove from heat and stir in the beans, herbs, and lemon juice.
Remove the carrots from the oven and scrap beans on top of carrots. Add the pepitas and toss well to combine.
Notes
Tips and Tricks: Many spice companies make a harissa blend. However, if you can't find the blend, use a premade or homemade harissa paste (I typically adjust based on how spicy the paste is- add about 2 tablespoons for more mild paste).If the carrot greens look good- chop them up and add to the bean mix along with the cilantro and parsley.Use up leftover ingredients: Carrots, Pepitas